Vegan okonomiyaki

Name: Vegan okonomiyaki
Cuisine: Asian, Japanese
Ingredients: 225g Chinese yam; 1 tsp kombu dashi; 4 tbsp rice flour; 3/4 tsp Baking powder; 1/2 tsp salt; 2 spring onions; 3 dried shiitake mushrooms; 2 tbsp tempura scraps; 2 cup cabbage; 1 tbsp preserved ginger; 4 tbsp ketchup; 2 Worchester sauce; 2 tsp soy sauce; 1 tbsp brown sugar

4 steps

Updated at: Tue, 23 Jul 2024 07:32:12 GMT

Ingredients

2 servings

225gChinese yam

1 tspkombu dashi

4 Tbsprice flour

¾ tspbaking powder

½ tspsalt

2spring onions

3dried shiitake mushrooms

2 Tbsptempura scraps

2 cupcabbage

1 Tbsppreserved ginger

Sauce

4 Tbspketchup

2Worchester sauce

2 tspsoy sauce

1 Tbspbrown sugar

Instructions

Step 1

Use a peeler to remove skin off the yamaimo and grate into a large mixing bowl. Yamaimo is very slimy and slippery to be careful when using a grater.

Step 2

Add in the dashi, rice flour and salt and stir to combine. Add in the green onions, sliced shiitake mushrooms, tenkasu, cabbage and beni shoga and mix until well combined and everything is coated in the batter.

Step 3

Heat a large pan or griddle on high and grease with oil. Once heated, bring the temperature to medium (400 F / 200 C), add half the batter and spread it into a circle about 2 cm in thickness. If flipping a large pancake intimidates you, make smaller pancakes so it’s easier to flip. Cover and cook for 5 minutes.

Step 4

Once the bottom of the pancake is golden brown, use two turners and flip the pancake. Cover and cook for another 5-6 minutes. Transfer to a plate and repeat for the next pancake. To serve, place the pancake on a plate and drizzle with okonomiyaki sauce, Japanese vegan mayo and garnish with green onions, anori (nori) and more beni shoga.